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T.J. Cinnamon's Cinnamon Rolls
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--T.J. Cinnamon's Cinnamon Rolls-- Dough: | |
2 pkgs. | active dry yeast |
1/2 cup | warm water, (105 to 115 degrees) |
1/3 cup | sugar |
1/2 teaspoon | sugar |
4-5 cups | all-purpose flour, divided |
1 teaspoon | salt |
1 cup | milk, scalded and cooled to 110 degrees |
1/3 cup | vegetable oil |
2 | eggs, room temperature |
Filling: | |
1/2 cup | butter, softened |
margarine, alternative | |
1 cup | firmly packed brown sugar |
1/2 cup | sugar |
2 tablespoons | cinnamon |
Icing: | |
1 cup | confectioners' sugar |
2-3 tablespoons | warm milk |
1 teaspoon | vanilla |
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5
minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At
low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until
well blended. Beat in additional our, about 1 1/2 cups, until dough pulls
away from sides of bowl.
On floured surface, knead dough until smooth and elastic, 8-10 minutes.
Place in greased bowl, turning to grease top. Cover and let rise in warm,
draft-free pace until doubled in bulk, about 1 hour.
For billing, beat all ingredients together until smooth. Set aside.
Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough
into an 18- by 10-inch ectangle Spread with filling. Roll tightly from long
side. Cut into 14 (1 1/4-inch) slices. Place 1 roll cut side up in center of
each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover
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